Ingredients

• 1 lb tomatillo, washed & cut in halves
• 2 medium white onions, coarsely chopped
• 1/4 cup olive oil
• 4 -6 garlic cloves, smashed
• 1 1/2 teaspoons cumin
• 1 tablespoon chili powder
• 2 cups anaheim chilies, roasted, peeled, seeded and chopped or 4 ounces diced green chilies
• 3 cups low sodium chicken broth
• salt and pepper, to taste

Instructions

1. In a medium sauce pan, place the olive oil, onions and garlic and saute until soft.

2. Add the broth,tomatillos, cumin, chili powder and green chilies and bring to a boil.

3. Reduce heat to a simmer and cover. Continue cooking until the tomatillos are soft.

4. Cool until room temperature.

5. Using a blender of food processer, blend until smooth.